DISHES OF MANY LANDS
"From Caviare to Candy." By Mrs. Philip Martineau. London: Richard Cobden-Sanderson. Mrs. Martineau, who is a much-trav-elled woman, has produced a "cookery book de luxe" and has brought good things before her public from Chile Cuba, Louisiana, Norway, Provence, Sweden, Bussia, Peru, an d Kumania, Basque dishes and Turkish, besides many a recipe from the British Kingdom. Some havo been given her by well-known chefs, more than one from Boyal kitchens, and she mentions novol dishes, and makes a specialty of cricket and shooting lunches, tennis teas, and Christmas dinners. America, which is noted for salads, has a place for these delicious and wholesome modern recipes, and as well as catering for tho modest housekeeper of smail means, Mrs. Martineau has dealt with dinner party menus with hor d'oeuvres, etc. The chapter on breakfasts will appeal to most people, for one of the "vexed questions" that every house manager has to contend with is that of wholesome, suitable, and appetising dishes for the first meal of the day. Many delicious and unusual storeroom goods and sweets conclude a very interesting and useful book of recipes.—M.H.C.
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https://paperspast.natlib.govt.nz/newspapers/EP19280128.2.157.6
Bibliographic details
Evening Post, Volume CV, Issue 23, 28 January 1928, Page 21
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189DISHES OF MANY LANDS Evening Post, Volume CV, Issue 23, 28 January 1928, Page 21
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